Sarah Brown
Mushrooms are a versatile ingredient that can be used in soups, stews, sauces, pizzas, and pasta dishes. They can also be roasted, sautéed, or used as a meat substitute in vegetarian dishes. Preparing mushrooms is simple, but there are a few things to keep in mind to ensure they turn out well. First, assess the stems – if they are woody or dry, remove and discard them. Next, decide whether to slice, chop, or leave the mushrooms whole. If you are slicing them, a thickness of at least 1/2 inch is recommended to prevent them from shrinking too much during cooking. Before cooking, wipe the mushrooms with a damp cloth or briefly rinse them under running water to remove any dirt or residue. Mushrooms can be cooked in a variety of ways, but one popular method is sautéing. To do this, heat butter and oil in a skillet, add the mushrooms, and cook without stirring for 2-3 minutes to brown one side. Continue cooking, stirring occasionally, until the mushrooms release their moisture and it evaporates, resulting in delicious caramelization. It is important not to add salt until the end of cooking, as this can draw out water and make the mushrooms rubbery.
| Characteristics | Values |
|---|---|
| Cleaning Mushrooms | If the mushrooms look clean, there is no need to wash them. If they are a little slimy but not dirty, wipe them with a paper towel. If they are dirty and/or slimy, rinse them under running water for 10-15 seconds and then gently brush them dry with a paper towel. |
| Removing Stems | Some mushrooms have woody stems, which should be removed and discarded. Even if the stems are not woody, trim off any dry ends to improve the texture. |
| Chopping/Slicing | Mushrooms can be chopped or sliced to the desired thickness. Smaller mushrooms can be prepared whole, while oyster mushrooms are best torn instead of sliced. |
| Sautéing | Place the mushrooms in a dry skillet heated to medium-high heat. Add fat (butter and/or oil) and stir to coat the mushrooms. Leave the mushrooms to cook without stirring for 2-3 minutes, then continue cooking, stirring every minute or two. |
| Salt | Avoid adding salt to the mushrooms at the beginning of cooking, as this will draw out water and make them rubbery. Add salt towards the end of cooking to improve flavour and texture. |
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What You'll Learn
- Cleaning mushrooms: wipe or rinse dirty mushrooms, then pat dry with a paper towel
- Removing stems: snap off woody stems, trim dry ends, and save stems for stock
- Chopping/slicing: chop or slice to desired thickness, or tear oyster mushrooms
- Sautéing: heat butter and oil in a skillet, add mushrooms, cook without stirring for 2-3 minutes, then stir
- Seasoning: avoid adding salt before or immediately after putting mushrooms in the pan, as this draws out water
Cleaning mushrooms: wipe or rinse dirty mushrooms, then pat dry with a paper towel
Mushrooms grow in organic material, which can be rotting or pasteurized, depending on whether they are cultivated or not. This means that mushrooms can be dirty when harvested. Therefore, it is important to clean them before cooking.
If the mushrooms appear clean, you can leave them as they are. If they are slimy, wipe them with a paper towel. If they are dirty and slimy, or just dirty, you have two options: wipe them with a paper towel or rinse them.
If you opt for the latter, place the mushrooms in a colander and run them under water for about 10 seconds. Then, gently brush them dry with a paper towel. If you are going to sauté the mushrooms, blot them dry again right before cooking, as moisture prevents browning.
It is important to note that you should always wash mushrooms whole and not after cutting them. Washing sliced mushrooms is unnecessary.
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Removing stems: snap off woody stems, trim dry ends, and save stems for stock
Preparing raw mushrooms is a simple process, but it requires a few key steps to ensure the best results. One of the most important steps is removing the stems. Not all mushrooms have woody stems, but it is common even with white, cremini, and portobello mushrooms, and all shiitake mushrooms. If the stems are tough and woody, you can simply snap them off. For shiitake mushrooms, you will need to use a paring knife to cut them off.
Even if the stems are not particularly tough, it is still recommended to trim off any dry ends. This will improve the texture of the mushrooms once they are cooked. Don't discard those stems, though! You can save them to add to stock, creating a flavourful base for soups and sauces.
When cleaning mushrooms, it is not necessary to wash them unless they are dirty or slimy. If they only need a light clean, use a damp cloth or paper towel to gently wipe them down. If they are dirtier, rinse them under running water for no more than 10-15 seconds, then gently brush them dry with a paper towel.
Once the stems are removed and the mushrooms are clean, you are ready to slice, chop, or mince them to your desired thickness. Mushrooms tend to shrink during cooking, so thicker pieces will give better body and texture to your dishes.
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Chopping/slicing: chop or slice to desired thickness, or tear oyster mushrooms
Oyster mushrooms are a great addition to a meal, with their delicate flavour and meaty texture. They are also versatile and can be chopped, sliced, diced, shredded, torn, or used whole.
When preparing oyster mushrooms, it is important to first clean them. Oyster mushrooms grow on logs, straw, or sawdust, so they need to be washed to remove any dirt, insects, or debris. However, some sources advise against washing fresh oyster mushrooms, as they soak up water quickly and this can spoil their structure. Instead, you can wipe them with a damp paper towel or kitchen towel. If you do wash them, it is best to do so before cutting them, and to ensure they are dried thoroughly with a paper towel before cooking.
To trim the oyster mushrooms, use a sharp knife to cut off the tip of the large, central stem that connects the mushrooms. Once the mushrooms fall away, trim off the individual stems. You can discard the stems or save them to make a vegetable stock.
When it comes to chopping or slicing oyster mushrooms, you can cut them into bite-sized pieces or tear them into evenly sized pieces. Oyster mushrooms are best cut to at least 0.5-inch thickness, as they tend to shrink during cooking. Smaller mushrooms can even be left whole.
Oyster mushrooms are great for stir-fries because they cook quickly and add a meaty texture. They can also be roasted with oil and chicken stock for a rich flavour.
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Sautéing: heat butter and oil in a skillet, add mushrooms, cook without stirring for 2-3 minutes, then stir
Sautéing is a great way to prepare mushrooms and can be done in just 15 minutes. The key to achieving tasty sautéed mushrooms is to avoid overcrowding the pan, which can cause the mushrooms to steam instead of sauté.
To start, clean the mushrooms with a damp towel or give them a quick rinse, ensuring that you dry them thoroughly afterwards. It's important not to submerge mushrooms in water as they act like sponges and will become soggy. Next, cut the mushrooms into evenly-sized pieces. They will shrink during cooking, so avoid cutting them too thin.
Now, heat butter and oil in a skillet over medium to high heat. A mixture of butter and oil allows for cooking at a higher temperature and adds flavour. Olive oil is a good choice as it adds a golden-brown crust and flavour to the mushrooms. Once the butter has melted and the oil is shimmering, add the mushrooms to the pan. Leave space between each mushroom and do not season them at this point.
Cook the mushrooms without stirring for 2-3 minutes. This will allow them to caramelize and develop a golden-brown colour, which is key to achieving a great flavour. After this initial cooking period, stir the mushrooms and spread them back into a single layer. Continue cooking for another 2-3 minutes, or until they are golden brown on all sides.
Once the mushrooms are browned, you can season them with salt and pepper, as well as any desired herbs such as thyme, parsley, or rosemary. For lemon garlic mushrooms, stir in butter, garlic, thyme, and lemon zest. Cook for about 2 minutes, until the garlic is fragrant and the butter is absorbed.
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Seasoning: avoid adding salt before or immediately after putting mushrooms in the pan, as this draws out water
When preparing raw mushrooms, it is best to avoid adding salt before or immediately after putting them in the pan. Mushrooms have a high water content and tend to absorb water quickly. Adding salt at this stage will draw out their water content, making them simmer in their own liquids. This can result in rubbery and tough mushrooms with little flavour. Instead, wait until the end of the cooking process, after the mushrooms have caramelized, to add salt. This will help achieve the desired taste and texture.
Mushrooms can be washed quickly under running water if they are dirty or slimy, but they should be washed whole and not cut into pieces to avoid them becoming soggy. After washing, they should be gently patted dry with a paper towel. It is also important to note that smaller mushrooms can be cooked whole, while thicker pieces are recommended for soups, stews, and sauces to add body and texture.
When sautéing mushrooms, it is important to heat the pan to a temperature just above medium before adding fat, such as butter or oil. The mushrooms are then added and stirred to coat them evenly in the fat. It is crucial not to season the mushrooms at this point, as it can affect the cooking process and the final texture. Instead, allow the mushrooms to cook without stirring for 2 to 3 minutes to brown the first side, and then continue cooking, stirring occasionally.
After a few minutes of cooking, the mushrooms will release their moisture into the pan, creating a bubbling sound. It is important to cook the mushrooms until all the juice is evaporated. At this point, some oil may come out of the mushrooms, and they will start to caramelize, developing flavour. Finishing with butter and herbs can enhance the flavour profile. By following these steps and avoiding the addition of salt at the wrong time, you can ensure that your mushrooms have the desired taste and texture.
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Frequently asked questions
Mushrooms can be cleaned with a damp cloth or paper towel. If they are very dirty, rinse them under running water for no more than 15 seconds and then gently dry them with a paper towel.
First, trim off any woody stems and dry ends. Then, place the mushrooms stem-side-down on a cutting board and slice to your desired thickness. Mushrooms tend to shrink during cooking, so thicker pieces are usually better.
Heat a dry skillet to just over medium heat. Add a tablespoon each of butter and oil per 10 ounces of mushrooms. Once the butter is melted and the oil is shimmering, add the mushrooms and stir to coat them in the fat. Without stirring, cook the mushrooms for 2-3 minutes to brown one side. Continue cooking, stirring every minute or two. After around 5 minutes, the mushrooms will release moisture. Keep cooking until all the juice is evaporated, then add salt to taste.
